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інгредієнти харчових продуктів

knowledge

engineering, manufacturing and construction

manufacturing and processing

food processing

інгредієнти харчових продуктів

Description

Description

Technical features of the formulation of ingredients for food products.

Skill type

knowledge

Skill reusability level

sector specific skills and competences

Relationships

Broader concepts

Narrower skills

Essential for

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ESCO is a Europe 2020 initiative.

DG Employment, Social Affairs and Inclusion of the European Commission developed ESCO in collaboration with stakeholders and with the European Centre for the Development of Vocational Training (Cedefop).

CONTACT ESCO
Current version: ESCO v1.1.0 (Last update 27/01/2022)